I lead the Children’s Ministry at my church, and during Covid we had to make virtual lessons. During November 2020 I created a “thankful” lesson using these delicious Pumpkin-Chocolate Chip Muffins. The kids really enjoyed the lesson and making the muffins. They also told me these muffins are soooo delicious.
So, I thought it is time to share my recipe for these yummy Pumpkin-Chocolate Chip Muffins with you. These muffins are quick and easy to make, and it’s a great recipe for parents and kids make together.
These Pumpkin-Chocolate Chip Muffins have all the flavors of pumpkin pie and with sweetness from the milk chocolate chips. Your family will love making these and eating these.
2 cups unbleached flour (278 grams)
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
1/2 cup milk chocolate chips (88 grams)
3/4 cup packed brown sugar (128 grams)
1/4 cup buttermilk (60 ml)
1/3 cup canola oil (80 ml)
2 large eggs
1 cup canned pumpkin, puree (236 grams)
Preheat oven to 350 degrees F. Coat a 12-cup muffin pan with cooking spray. In a large bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. Stir in milk chocolate chips; set aside.
In a medium bowl, whisk together the brown sugar, buttermilk, oil, eggs, and pumpkin puree until combined. Mix the buttermilk mixture into the flour mixture, stirring until just combined (do not overmix, it will still be lumpy).
Fill 12 prepared muffin tin cups evenly with about 1/3 cup (#12 scooper) of the muffin batter. They should be about 2/3 full. Bake at 350 degrees F. for 18-23 minutes or until a wooden pick inserted in center of the muffins comes out clean (or internal temperature of 205 degrees F.). Cool on a wire rack for 5 minutes, then lift each muffin to release the steam (this helps to prevent soggy bottoms). After 10 minutes, remove muffins from pan onto wire rack to cool completely. Enjoy!